-Job Number-- 53748--Job Categoryod and Beverage & Culinary--Location-- The St.
Regis Mexico City, 439, Mexico City, Distrideral, Mexico--Schedulell-Time--Located Remotely--- N--Relocation--- N--Position Type-- Management--JOB SUMMARY--Exhibits culinary Confidencial by personally performing tasks while assisting in leading the staff and managing aod relatnctions.
Works to continually improve guest and employee satisfaction while maximizing tnancial performance in all áreas of responsibility.
Assists in supervising all kitchen áreas to ensure a consistent, high product is produced.
Responsibr guiding and developing staff including direct reports.
Must ensure sanitation aod standards are achieved.
áreas of responsibility comprise overseeing aod preparation áreas (e.G., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support áreas (e.G., Confidencia room and purchasing) as applicable.-CANDIDATE PROFILE----Education and Importante empresa-- High school diploma or GED; years Importante empresa in the culinarod and beverage, or related professional área.OR -year degrom an accredited university in Culinary Arts, HoteI and Restaurant Management, or related major; years Importante empresa in the culinarod and beverage, or related professional área.-CORE WORK ACTIVITIES----Assisting in Leading Kitchen Operatior Property-- Provides directir all day-to-day operations.
Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement ll gaps.
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sounancial/business decision making; demonstrates honesty/integrity; leads by example.Encourages and builds mutual trust, respect, and cooperation among team members.
Serving as a role model to demonstrate appropriate behaviors.
Ensures property policies are administerirly and consistently.
Reviews staffing levels to ensure that guest service, operational needs anancial objectives are met.
Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
Solicits employedback, utilizes an " Open door" policy and reviews employee satisfaction results to identify and address employee problems orconcerns.
Supervises and coordinates activities of cooks and workers engaged od preparation.
Demonstrate new cooking techniques and equipment to staff.-Setting and Maintaining Goar Culinanction and Activities-- Develops and implements guidelines and control procedurr purchasing and receiving áreas.
Establishes goals including performance goals, budget goals, team goals, etc.
Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
Manages department controllable expenses includiod cost, supplies, uniforms and equipment.
Participates in the budgeting procer áreas of responsibility.
Knows and implements the brand's safety standards.-Ensuring Culinary Standards and Responsibilities are Met-- Provides directir menu development.
Monitors the of raw and cookod products to ensure that standards are met.
Determines hod should be presented, and create decoratiod displays.
Recognizes superior products, presentations aavor.
Ensures compliance wiod handling and sanitation standardllows proper handling and right temperature of aod products.
Ensures employees maintain requirod handling and sanitation certifications.
Maintains purchasing, receiving aod storage standards.
Prepares and cooods of all types, either on a regular basis r special guests nctions.-Ensuring Exceptional Customer Service-- Provides and supports service behaviors that are above and beyor customer satisfaction and retention.
Improves service by communicating and assisting individuals to understand guest needs, providing guidancedback, and individual coaching when needed.
Manages day-to-day operations, ensuring the, standards and meeting the expectations of the customers on a daily basis.
Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmospher guest relations.
Interacts with guests to obtaedback on product and service levels.
Responds to and handles guest problems and complaints.
Empowers employees to provide excellent customer service.
Establishes guidelines so employees understand expectations and parameters.
Ensures employees receive on-going Confidencial to u